Today is 3.14. Which means four things. First, it’s Pi Day. Second, it’s my anniversary (15 years!). Third, it’s my little brother’s anniversary (2 years – and there is still debate as to if he actually knew that 3/14 was my anniversary as well, but it’s sure easy to remember). And fourth, I need a dessert to celebrate! I toyed around with wedding ideas to tie in to the anniversary, but I have had this Chocolate Chip Cookie Pie recipe cataloged in the back of my mind ever since seeing it on both Bakerella and Our Best Bites. So Pi(e) Day it is!
The recipe is SUPER simple and quick. Here’s what you need…
Chocolate Chip Cookie Pie Recipe from Nestle
Preheat oven to 325
1 unbaked pie crust, homemade or store bought
2 large eggs
1/2 cup flour
1/2 cup white granulated sugar
1/2 cup packed brown sugar
3/4 cup butter softened (1 and 1/2 sticks)
1 cup chocolate chips
1 cup pecans or walnuts (optional)
Having some ice cream and chocolate sauce on hand probably wouldn’t hurt.
Beat your eggs in a large mixer until foamy.
Now add in your flour and sugars. Beat until well blended. Beat in the softened butter. Am I the only one who thinks of Paula Deen EVERY time I unwrap a stick of butter?
Stir in your chocolate chips and nuts. While I would have LOVED nuts in mine (walnuts, pecans, whatever I could have added in) I have one of those nut allergy kids, so I had to opt out of nuts, which pains me. Oh the sacrifices we make for our children. I decided at the last minute to throw in a few different types of chocolate chips just to add a bit more to it to make up for the lack of nutty goodness.
Give it a stir.
Yeah, I totally had the batter on that mixer for lunch, I won’t even try and deny it.
Now you will pour it into your pie crust. When it comes to pie crust, let me make two confessions. First, everyone always raves about how great my pie crusts are. Second, I have never, EVER, made a homemade pie crust. Yeah, those two don’t really go together, do they? When it comes to pie crust, Pillsbury refrigerated crusts have my devotion. They are so ridiculously easy, they taste great, and really nobody can tell the difference (especially if you just accept their compliments and keep the box hidden in the bottom of your garbage can). Plus I love that you can freeze them, and the little tiny box takes up less room than a pre-made pie crust would. So, that is what I used for this recipe. And all other pie related recipes.
Take it out of the box.
Roll it out on your pie plate…
Spoon in your filling. Seriously, how easy is that. I made a cute little chocolate chip heart. I mean it is my anniversary, right? Bake at 325 for about 50-55 minutes. Let cool before eating. Or dump an entire container of ice cream on top, cool it off asap, and dig in.
Right out of the oven it’s not terribly exciting. And it appears to have eaten my chocolate chip hearts. So I guess I’ll be all sappy and say “It has love baked inside”. Something like that. The magic happens when you cut this baby open…
See! YUMMY! I think this pie REALLY benefits from a scoop of ice cream (and a little chocolate or caramel sauce, or both!).
That pure gooey goodness right there people. Oh, where are my manners. Let me offer you a bite…
When I said I had some of that batter for lunch, I lied. That was the appetizer. This pie was lunch. I have NO shame. Enjoy!